LOADED MASHED POTATO BALLS

INGREDIENTS

INSTRUCTIONS

Heat the Extravagonzo Roasted Garlic Culinary Oil in a large skillet over medium high heat.
Pour the lightly beaten egg into a shallow bowl. In another shallow bowl, pour out the panko breadcrumbs, set aside.
In a large bowl, combine the prepared mashed potatoes, cheddar cheese, parmesan, garlic, chives, paprika, and Cayenne Hot Pepper Sea Salt. Mix thoroughly with a rubber spatula until all the ingredients are well combined. Using your hands, roll mixture into 1-inch balls. Working in batches, dip each ball into the egg mixture, making sure to drip off any excess, then dredge it in the panko breadcrumbs.
Add the mashed potato balls to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately.
Notes: To make mashed potatoes: Add peeled and 1-inch cubed potatoes in a large pot of boiling salted water. Simmer uncovered for 10 minutes, or until potatoes are tender. Drain. Return to the pot. Using a hand held mixer, break the potatoes up at a low speed. Slowly add in 3 tablespoons of melted butter and ½ cup of buttermilk to make the potatoes creamy. Add additional buttermilk if needed. Season with salt and pepper to taste.